Type what you have

Ingredients

• ✓ beef short rib
• lime
• cilantro
• onion
• honey
• bay leaf
• white vinegar
• chicken broth
• water
• tomato
• ginger
• garlic
• onion
• olive oil
• guajillo chili
• clove
• cinnamon
• cumin
• black pepper
• oregano
• kosher salt
• beef chuck

Instructions

1. 1 Cut beef chuck in half; cut each half into 3- to 4-inch pieces. Cut each beef short rib through the middle, all the way down to the bone.
2. 2 Place beef chuck and short ribs into a soup pot; season with kosher salt, oregano, black pepper, cumin, cinnamon, and cloves. Toss thoroughly until meat is evenly coated with spices, 2 to 3 minutes. Cover and keep in the refrigerator for at least 6 hours to overnight.
3. 3 Prep guajillo chiles by snipping off stems with scissors; slice open and scrape or shake out seeds onto a plate to discard.
4. 4 Heat olive oil in a saucepan over medium heat. Add guajillo chiles and toss in hot oil, about 30 seconds. Add onion, garlic, and ginger; toss to combine. Add tomatoes and water; bring to a boil. Reduce heat to medium-low and let simmer for 30 minutes.
5. 5 Turn off heat and use an immersion blender to purée mixture as smooth as possible, or use a countertop blender, working in batches as needed.
6. 6 Remove the soup pot with meat from the refrigerator. Strain puréed chili mixture into the pot using a large mesh strainer. Add chicken broth, vinegar, bay leaves, and honey to the pot.
7. 7 Bring to a boil, then reduce heat to medium-low. Simmer gently, stirring occasionally, until meat is fall-apart tender, 3 to 4 hours. Skim fat off of the top and reserve for future birria queso tacos.
8. 8 To serve, place a few chunks of beef into a soup bowl and spoon some cooking liquid on the top. Sprinkle with some white onion and cilantro; squeeze lime juice over the top.

By Chef John

Ingredients

• ✓ beef short rib
• garlic
• salt

Instructions

1. 1 Heat water in a sous vide water bath to 133 degrees F (56 degrees C).
2. 2 Trim any areas of fat left on short ribs; coat thoroughly with garlic and salt. Place ribs into a large, resealable plastic bag. (Use two bags if necessary to leave plenty of room between ribs.) Seal, on low pressure if using a vacuum sealer, removing as much air as possible.
3. 3 Submerge the bag fully into the water bath and cook, rotating every 12 to 18 hours, for 60 hours. Increase the heat to 144.5 degrees F (62.5 degrees C) and cook an additional 12 hours.
4. 4 Remove ribs from the water bath; let rest in the bag on a cooling rack placed over a baking sheet until cool enough to handle.
5. 5 Remove ribs from the bag and drain. Place ribs onto a work surface, turn so bones are facing up, and slice meat between the bones to separate. Cut membrane running along the length of each rib; slide the bone loose from the meat. Trim any excess fat and cut into serving portions. Pat ribs dry with paper towels; return to the cooling rack.
6. 6 Heat a skillet until smoking hot. Add ribs and brown quickly, 30 to 60 seconds per side.

By Seattle Food Geek

Ingredients

• ✓ beef short rib
• salt
• lime

Instructions

1. 1 Preheat an outdoor grill for medium-high heat and lightly oil the grate.
2. 2 Coat ribs heavily with salt.
3. 3 Cook on the preheated grill until meat pulls away easily from the bone, 5 to 7 minutes per side. An instant-read thermometer inserted into the center should read 130 degrees F (54 degrees C).
4. 4 Transfer ribs to a large glass serving dish and squeeze lime wedges over top. Serve immediately.

By DRIBBS

Ingredients

• ✓ beef short rib
• water
• white sugar
• soy sauce
• sesame oil
• garlic
• ground ginger

Instructions

1. 1 Whisk water, sugar, soy sauce, sesame oil, garlic, and ginger together in a large glass or ceramic bowl. Add beef short ribs and toss to evenly coat. Cover the bowl with plastic wrap; marinate in the refrigerator, 8 hours to overnight.
2. 2 Preheat an outdoor grill for medium-high heat and lightly oil the grate. Remove short ribs from marinade, allowing excess to drip off; discard remaining marinade.
3. 3 Cook on the preheated grill until evenly browned, 3 to 4 minutes per side. An instant-read thermometer inserted into centers should read 145 degrees F (63 degrees C).

By DeenaMae

Ingredients

• ✓ beef short rib
• white sugar
• soy sauce
• sesame oil
• garlic
• green onion
• sesame seed

Instructions

1. 1 Stir the sugar into the soy sauce in a bowl until the sugar dissolves completely. Whisk the sesame oil, garlic, green onions, and sesame seeds into the soy sauce. Place the short ribs in a large, sealable bag and pour the marinade over the meat. Marinate in refrigerator for 8 hours or overnight.
2. 2 Preheat an outdoor grill for medium heat, and lightly oil the grate. Remove the ribs from the bag; discard the marinade.
3. 3 Cook the short ribs on the preheated grill until they are very firm, hot, and grey in the center, about 15 minutes per side. An instant-read thermometer inserted into the center should read 160 degrees F (70 degrees C).

By LYZZARD

Ingredients

• ✓ beef short rib
• white sugar
• steak seasoning
• soy sauce
• white vinegar
• maple syrup
• cayenne pepper
• sesame oil
• ginger
• red pepper flakes

Instructions

1. 1 Season short ribs with sugar and steak seasoning; rub over both sides.
2. 2 Whisk soy sauce, vinegar, maple syrup, 2 teaspoons cayenne pepper, sesame oil, ginger, and red pepper flakes together in a small bowl to make marinade.
3. 3 Pour marinade into a large resealable plastic bag. Add short ribs. Seal and let marinate in the refrigerator, 1 to 4 hours.
4. 4 Preheat an outdoor grill for medium-high heat and lightly oil the grate.
5. 5 Remove short ribs from marinade; discard marinade. Grill short ribs until well-browned, about 3 minutes per side.

By Collette Duck

Ingredients

• ✓ beef short rib
• tomato sauce
• tomato juice
• onion
• cider vinegar
• worcestershire sauce
• hot sauce
• cinnamon
• clove
• black pepper

Instructions

1. 1 Preheat the oven broiler.
2. 2 Place ribs on a rack in a broiler pan, and broil on top oven rack 15 minutes, or until well browned. Remove from heat, and transfer to a baking dish. Reduce oven temperature to 350 degrees F (175 degrees C).
3. 3 In a saucepan over medium heat, mix the tomato sauce, tomato juice, onion, vinegar, Worcestershire sauce, and hot sauce. Season with cinnamon, cloves, and pepper. Bring to a boil. Pour over the ribs in the baking dish.
4. 4 Bake ribs in the 350 degrees F (175 degrees C) oven 45 minutes, or until meat pulls apart easily with a fork and reaches a minimum internal temperature of 160 degrees F (70 degrees C).

By Tanya Preston

Ingredients

• ✓ beef short rib
• onion
• tomato sauce
• water
• cider vinegar
• white sugar
• parsley
• horseradish
• mustard
• salt
• black pepper

Instructions

1. 1 Place beef ribs in a large resealable plastic bag. Add onions, tomato sauce, water, vinegar, sugar, parsley, horseradish, mustard, salt, and black pepper. Squeeze excess air out of bag and seal. Marinate in refrigerator overnight or up to 24 hours, turning bag several times.
2. 2 Transfer beef and marinade to a large pot and bring to a boil. Reduce heat to medium-low, cover, and simmer until beef is tender and falling off the bones, about 2 hours. Remove beef from liquid with a slotted spoon.
3. 3 Preheat an outdoor grill for medium-high heat and lightly oil the grate.
4. 4 Arrange beef on preheated grill and cook until browned on all sides, about 10 minutes.

By Cookn Gma

Ingredients

• ✓ beef short rib
• condensed french onion soup
• salt
• black pepper
• chili sauce
• rosemary

Instructions

1. 1 Place short ribs into a slow cooker. Top with condensed soup; season with salt and pepper. Pour chili sauce over exposed parts of ribs; sprinkle with rosemary.
2. 2 Cook on Low for 8 to 10 hours.

By Susan Gartin

Ingredients

• ✓ beef short rib
• soy sauce
• sake
• mirin
• brown sugar
• ginger
• green onion
• turmeric

Instructions

1. 1 Combine soy sauce, sake, mirin, brown sugar, ginger, green onions, and turmeric in a large mixing bowl and whisk until combined. Add the short ribs and toss until thoroughly and evenly coated.
2. 2 Cover with plastic wrap and marinate in the refrigerator for 4 to 12 hours, tossing occasionally.
3. 3 Preheat a charcoal grill for high heat.
4. 4 Remove meat from the refrigerator. Grill over very hot charcoal until slightly caramelized and just cooked through, 2 to 3 minutes per side. Any excess marinade can be used to baste the meat while it's grilling. Flip meat after basting to allow to caramelize, about 1 minute more per side.
5. 5 Serve immediately, spooning or brushing on any accumulated juices from the plate.

By John Mitzewich

Ingredients

• ✓ beef short rib
• hardwood pellet
• montreal steak seasoning
• chili powder
• garlic powder
• worcestershire sauce
• apple juice

Instructions

1. 1 Pour wood chips into the hopper of a pellet grill according to manufacturer's instructions. Set temperature to 275 degrees F (135 degrees C).
2. 2 Trim ribs with a sharp knife to remove as much fat and silver skin from the top of the ribs as possible. Leave the membrane on the bottom of each rack as this will help hold them together as they cook.
3. 3 Place steak seasoning in a coffee grinder or food chopper. Grind to a medium coarseness to reduce the size of the salt crystals. Transfer to a shaker bottle. Add chili powder and garlic powder and shake until evenly combined.
4. 4 Rub 1/2 of the Worcestershire sauce on the bottom of the ribs as a binder, then sprinkle on a medium to heavy coat of the rub mixture. Flip ribs and repeat on the meaty side. Spritz a light coat of apple juice over top to help it "sweat."
5. 5 Immediately place ribs on the preheated pellet grill with the thicker side of the ribs towards the main heat source (toward the back, opposite the lid).
6. 6 Smoke ribs, spritzing them with a light coat of apple juice every 30 minutes to keep moist, until the internal meat temperature reaches 198 to 203 degrees F (92 to 95 degrees C), 4 to 6 hours. If it is taking longer don't be afraid to raise the heat to 325 degrees F (165 degrees C) but just watch the internal temperature a little closer, as the window of being done is smaller due to the higher cooking temperature. The temperature probe should slide into the meat like a brisket or like butter when they are ready.
7. 7 Remove ribs from the grill and place on a large cutting board. Slice into individual ribs to serve, or remove the meat and place on a tray to serve.

By DougScheidingofRogueCookers

Ingredients

• ✓ beef short rib
• all-purpose flour
• salt
• black pepper
• vegetable oil
• water
• tomato
• garlic
• potato
• onion
• carrot
• all-purpose flour
• water

Instructions

1. 1 In a bowl, combine the 1/2 cup flour, salt and ground black pepper. Roll the ribs in the seasoned flour.
2. 2 In a large pot or Dutch oven, heat the oil and brown the ribs well on all sides. Pour in 1 cup boiling water, tomatoes, and garlic. Reduce heat to low, cover, and simmer for 1 1/2 hours, adding more water if necessary.
3. 3 Place the potatoes, onions, and carrots in the pot. Continue to simmer for another 30 minutes to 1 hour, or until all vegetables are tender. Remove the meat and vegetables to a serving platter.
4. 4 In a separate small bowl, dissolve 1 1/2 tablespoons flour and 2 tablespoons water for every one cup liquid remaining in the pot. Add this to the pot and stir well until thickened. Pour over meat and vegetables.

By Jim Stearns

Ingredients

• ✓ beef short rib
• red wine
• olive oil
• soy sauce
• brown sugar
• all-purpose flour
• garlic
• curry powder

Instructions

1. 1 Gather all ingredients. Preheat the oven to 425 degrees F (220 degrees C).
2. 2 Place ribs in a large pot and fill with enough water to cover. Bring to a boil and cook until meat is no longer pink, about 20 minutes. Drain.
3. 3 Stir together red wine, olive oil, soy sauce, brown sugar, flour, garlic, and curry powder in a medium bowl.
4. 4 Coat ribs generously with sauce and arrange on a baking sheet.
5. 5 Roast in the preheated oven until fork-tender, about 30 minutes. Pour remaining sauce over ribs about halfway through cooking.

By MELISSACK

Ingredients

• ✓ beef short rib
• ranch seasoning mix
• olive oil
• onion
• red wine
• dijon mustard
• kosher salt
• black pepper

Instructions

1. 1 Place short ribs in a resealable plastic bag (such as Glad); sprinkle with ranch dressing seasoning mix. Seal bag; toss until short ribs are evenly coated.
2. 2 Heat olive oil in a large pot or Dutch oven until very hot but not smoking. Add short ribs; brown on all sides (you may need to do this in two batches), 10 to 12 minutes per batch. Transfer to a slow cooker.
3. 3 Nestle onions around short ribs. Combine red wine and mustard; pour over top. Cover the slow cooker.
4. 4 Cook on Low for 8 hours or High for 4 hours. Skim as much grease as possible from top; season with salt and black pepper.

By Hidden Valley Ranch

Ingredients

• ✓ beef short rib
• green onion
• carrot
• garlic
• ginger root
• soy sauce
• brown sugar
• water

Instructions

1. 1 Score the surface of each beef short rib in a diamond pattern. Combine beef, green onion, carrots, garlic, ginger, soy sauce, and brown sugar in a large skillet. Pour enough water to cover the beef. Bring to a boil over medium-high heat, then reduce heat to medium-low. Simmer until beef is tender, about 1 hour. Skim off excess oil before serving.

By Iggy

Ingredients

• ✓ beef short rib
• salt
• pepper
• molasses
• ketchup
• lemon juice
• mustard
• chili powder
• garlic powder

Instructions

1. 1 Trim fat from rib meat. Sprinkle with salt and pepper to taste. Place in a Dutch oven and cover with water. Simmer for 2 hours. Drain.
2. 2 In a small bowl, combine the molasses, ketchup, lemon juice, dry mustard, chili powder and garlic powder. Mix thoroughly.
3. 3 Place the drained meat on a broiler rack. Brush molasses mixture over ribs. Broil on medium for 10 to 15 minutes, turning and basting with sauce often.

By Donna

Ingredients

• ✓ beef short rib
• pear
• onion
• garlic
• soy sauce
• brown sugar
• honey
• sesame oil
• black pepper

Instructions

1. 1 Place ribs in a large pot and cover with cold water. Soak ribs in the refrigerator for 1 hour to pull out any blood. Drain.
2. 2 Combine Asian pear, onion, and garlic in a blender; blend until smooth. Pour into a large bowl and stir in soy sauce, brown sugar, honey, sesame oil, and black pepper. Add ribs to soy mixture; turn to coat evenly. Cover the bowl and marinate in the refrigerator, 8 hours to overnight.
3. 3 Preheat an outdoor grill for high heat and lightly oil the grate.
4. 4 Remove ribs from marinade and cook on the preheated grill until meat is tender and the outside is crusty, 5 to 10 minutes per side. Discard marinade.

By Pete Chang

Ingredients

• ✓ beef short rib
• brown sugar
• paprika
• chili powder
• salt
• garlic powder
• aluminum foil
• barbecue sauce

Instructions

1. 1 Mix brown sugar, paprika, chili powder, salt, and garlic powder in a medium bowl.
2. 2 Cut ribs into equal portions. Generously rub spice mixture onto all surfaces of ribs; place ribs in a single layer in a glass baking dish. Cover and refrigerator for 30 minutes to 1 hour.
3. 3 Preheat grill to medium indirect heat, 375 to 400 degrees F (190 to 200 degrees C).
4. 4 Center one portion ribs on a 12x18-inch sheet of heavy-duty aluminum foil; add 2 ice cubes. Bring up the foil sides, then double-fold the top and ends to seal the packet, leaving room for heat circulation inside. Repeat to make 3 more packets.
5. 5 Arrange packets over indirect heat on the preheated grill. Cover and cook until tender, 1 1/2 to 2 hours.
6. 6 Uncover the grill. Keeping the foil packets on the grill, open them carefully by cutting along the top folds with a sharp knife, allowing steam to escape; then proceed to open packets fully.
7. 7 Brush ribs with about 1/2 cup barbecue sauce.
8. 8 Move packets over direct heat, cover, and continue grilling, turning once, until ribs are browned and crisp, about 5 minutes more.
9. 9 Serve with additional barbecue sauce as desired.

By Reynolds KitchensR

Ingredients

• ✓ beef short rib
• habanero pepper
• black pepper
• monosodium glutamate
• paprika
• cumin
• cola
• apple cider
• raspberry jam
• worcestershire sauce
• brown sugar
• canola oil
• onion
• garlic
• water
• cornstarch

Instructions

1. 1 Combine habanero pepper, black pepper, MSG, paprika, and cumin in a bowl. Rub mixture evenly over ribs; refrigerate for at least 30 minutes.
2. 2 Combine cola, apple cider, jam, Worcestershire sauce, and brown sugar together in another bowl; stir well.
3. 3 Heat oil in a pressure cooker over medium-high heat. Add ribs in batches; cook until browned all all sides, about 8 minutes. Remove from pot and set aside. Add onions and garlic to the pot. Cook and stir until onions are translucent, about 5 minutes. Return ribs to the pot; pour in cola mixture.
4. 4 Close pot securely and place pressure regulator over vent according to manufacturer's instructions. Bring to high pressure, with rapid steam escaping the cooker, about 5 minutes. Reduce heat to medium and cook for 30 minutes. Let pressure release naturally according to manufacturer's instructions, about 15 minutes.
5. 5 Combine water and cornstarch together in a small bowl; mix until cornstarch is dissolved.
6. 6 Open pot carefully; transfer ribs to a plate. Skim any extra fat off the top of the liquid; drain to remove any solid bits. Return liquid to the pot. Mix in the cornstarch slurry. Cook, stirring constantly, over medium-high heat, until boiling. Remove from heat. Add ribs back in and coat in the liquid.

By Shyla Lane

Ingredients

• ✓ beef short rib
• butter
• bacon
• salt
• black pepper
• beef broth
• lemon juice
• red wine
• oregano

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C).
2. 2 In a large heavy saucepan over medium heat, melt the butter and brown the bacon and beef short ribs, stirring constantly for about 10 minutes.
3. 3 Transfer ribs and bacon to a 2 quart baking dish. Season with salt and pepper. Pour in the beef broth, lemon juice and red wine. Sprinkle in oregano. Mix well and cover the dish.
4. 4 Bake in the preheated oven 1 1/2 to 2 hours, until the meat may be easily separated from the bone. Spoon off excess fat before serving.

By Kimber

Ingredients

• ✓ beef short rib
• brown sugar
• ketchup
• water
• apple cider vinegar
• lemon juice
• celery
• onion
• salt
• pepper

Instructions

1. 1 Preheat oven to 325 degrees F (165 degrees C).
2. 2 Place ribs in a baking pan. In a medium bowl, combine brown sugar, ketchup, water, vinegar, lemon juice, celery, onion, salt and pepper. Mix well, then pour over ribs in pan.
3. 3 Bake in preheated oven for 3 hours, or until tender.

By Dave the Chef

Ingredients

• ✓ beef short rib
• asian pear
• onion
• kiwi
• garlic
• soy sauce
• brown sugar
• honey
• sesame oil
• black pepper

Instructions

1. 1 Place ribs in a large bowl of water; soak for 1 hour. Drain ribs and return to the bowl.
2. 2 Combine Asian pear, onion, kiwi, and garlic in a food processor and puree. Transfer to a bowl and stir in soy sauce, brown sugar, honey, sesame, oil, and black pepper. Pour marinade over ribs in the bowl. Cover with plastic wrap and marinate in the refrigerator, turning once, at least 8 hours or overnight.
3. 3 Strain marinade and discard.
4. 4 Preheat grill for medium heat and lightly oil the grate. Grill ribs until crispy outside and meat is no longer pink, about 8 minutes per side.

By TheElusivePastry

Ingredients

• ✓ beef short rib
• salt
• black pepper
• all-purpose flour
• olive oil
• butter
• onion
• garlic
• stout beer
• beef stock

Instructions

1. 1 Gather all ingredients.
2. 2 Season ribs with salt and pepper. Dredge in flour until coated; shake off excess.
3. 3 Heat olive oil and butter in a Dutch oven or large skillet over medium-high heat. Cook ribs until browned, about 5 minutes per side. Remove ribs and set aside.
4. 4 Add onion and garlic to the pot; cook and stir until onion is tender, about 5 minutes. Return ribs to the pot; pour in beer while scraping the browned bits of food off the bottom of the pot. Pour in beef stock.
5. 5 Cover and simmer over low heat until ribs are very tender, about 2 hours.
6. 6 Serve and enjoy!

By CooperCook

Ingredients

• ✓ beef short rib
• vegetable oil
• massaman curry paste
• ginger
• garlic
• coconut milk
• turmeric
• curry powder
• cumin
• red chile powder
• garlic salt

Instructions

1. 1 Turn on a multi-functional pressure cooker (such as Instant Pot) and select Sauté function. Heat Pot for 2 minutes; add vegetable oil. Add ribs, 3 to 4 at a time; sear until nicely browned, about 2 minutes per side. Repeat with remaining ribs. Transfer ribs to a plate; set aside.
2. 2 Stir curry paste, ginger, and garlic into hot Pot, scraping the browned bits of food off the bottom of the Pot with a wooden spoon for about 2 minutes. Pour in coconut milk; stir in turmeric, curry powder, cumin, red chile powder, and garlic salt.
3. 3 Carefully place ribs back into Pot; stir in a folding motion until ribs are covered in curry sauce.
4. 4 Close and lock the lid. Select Meat/Stew function according to manufacturer's instructions; set the timer for 25 minutes. Allow 10 to 15 minutes for pressure to build.
5. 5 Release pressure using the natural-release method according to manufacturer's instructions, 10 to 40 minutes.

By Brittaney Bunjong

Ingredients

• ✓ beef short rib
• salt
• garlic
• tomato paste
• black peppercorn
• black pepper
• sage leaf
• rosemary
• bay leaf
• red wine
• salt

Instructions

1. 1 Place meat in a large mixing bowl. Sprinkle all sides generously with 1 tablespoon kosher salt.
2. 2 Place chopped garlic and a pinch of salt in a mortar and mash with pestle until pastelike. Add tomato paste; mash until blended. Transfer mixture into bowl with beef and rub onto all sides of meat. Add crushed peppercorns and ground pepper. Distribute evenly over all sides of beef. Transfer to a deep skillet or Dutch oven bone side down. Tuck sage leaves, rosemary, and dry bay leaves between pieces of meat. Carefully add wine along the side of the pan to avoid washing over the top of the meat.
3. 3 Place pan over high heat and bring to a simmer; reduce heat to low. Cover tightly. Cook until meat is fork tender, turning pieces every 30 minutes or so, about 3 1/2 hours. Transfer pieces of meat to a warm bowl.
4. 4 Increase heat to high and bring braising liquid to a boil. Simmer until liquid is reduced by about half or until slightly thickened, 8 to 10 minutes. Remove bones from meat.
5. 5 When sauce is thickened, transfer meat back to skillet. Reduce heat to medium-low and spoon sauce over meat. Cook until until heated through, about 5 minutes.

By John Mitzewich

Ingredients

• ✓ beef short rib
• vegetable oil
• salt
• black pepper
• onion
• carrot
• garlic
• tomato sauce
• barbecue sauce
• beef broth

Instructions

1. 1 Preheat the oven to 325 degrees F (165 degrees C).
2. 2 Heat oil over medium heat in a large, heavy, oven-safe pot or Dutch oven. Add ribs; brown on all sides, about 5 minutes, working in batches if necessary. Season ribs with salt and black pepper as they brown. Transfer browned ribs to a paper-towel-lined plate to drain.
3. 3 Stir onion rings and carrots into same pot; cook and stir until onions turn translucent and start to brown, about 8 minutes. Stir in garlic; cook until fragrant, about 1 minute more. Stir in tomato sauce, barbecue sauce, and beef broth; bring to a boil, and simmer for 1 minute to blend flavors. Stir in browned ribs.
4. 4 Cover pot; bake in the preheated oven until the meat is very tender, turning ribs occasionally, about 2 1/2 hours. Season with salt and black pepper before serving.

By Valerie Brunmeier

Ingredients

• ✓ beef short rib
• cooking spray
• celery
• carrot
• onion
• garlic
• salt
• black pepper
• beef consomme
• water

Instructions

1. 1 Prepare a slow cooker crock with cooking spray.
2. 2 Spread celery, carrots, onion, and garlic in the bottom of the crock. Season short ribs with salt and pepper; place atop the vegetables. Pour beef consomme and water into the crock.
3. 3 Cook on High until the ribs are fork-tender, 5 to 7 hours.
4. 4 Remove the ribs from the slow cooker to a platter. Strain the broth and discard the vegetables.
5. 5 Strip meat from the bones of the ribs. Discard bones and transfer meat to a bowl. Shred meat with 2 forks and serve with strained broth.

By lgmarge

Ingredients

• ✓ beef short rib
• water
• onion
• black peppercorn
• beef bouillon cube
• potato
• chayote squash
• carrot
• celery
• salt
• cabbage

Instructions

1. 1 Place short ribs into a large pot with enough water to cover. Bring to a boil over high heat, then boil for 5 minutes; the ribs will not be fully cooked. Drain and discard cooking water.
2. 2 Return ribs to the pot. Pour in 1 quart water, then add onions, peppercorns, and bouillon cubes. Bring to a boil, then cover, reduce the heat, and simmer for 1 hour.
3. 3 Skim any fat floating on the surface. Stir in potatoes, chayote squash, carrots, and celery. Cover and simmer until potatoes are tender, about 20 minutes. Season with salt, then add cabbage and cook for 5 more minutes.

By lola

Ingredients

• ✓ beef short rib
• bacon
• salt
• black pepper
• thyme
• bay leaf
• onion
• garlic
• all-purpose flour
• sherry
• beef broth

Instructions

1. 1 Gather the ingredients. Preheat the oven to 350 degrees F (175 degrees C).
2. 2 Cook bacon in a large skillet over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Transfer bacon to a Dutch oven with a slotted spoon. Reserve drippings in the skillet.
3. 3 Generously season short ribs with salt and black pepper.
4. 4 Heat drippings in the skillet over high heat; add short ribs. Cook until browned and caramelized on all sides, 3 to 5 minutes per side. Transfer ribs to a Dutch oven; reserve drippings in the skillet. Add thyme and bay leaf to the Dutch oven. Set aside.
5. 5 Reduce heat to medium. Add onion to the skillet; cook and stir until soft and golden, 5 to 10 minutes. Add garlic; cook and stir until fragrant, about 30 seconds.
6. 6 Whisk flour into onion mixture; stir until mixture becomes paste-like and light golden brown, 1 to 3 minutes.
7. 7 Pour sherry into onion mixture; cook until thick and hot, about 2 minutes. Pour onion-sherry mixture into the Dutch oven; add beef broth and season with salt. Bring to a simmer; cover the Dutch oven with a lid.
8. 8 Transfer Dutch oven to the preheated oven; cook until short ribs are fork-tender, about 2 hours. Transfer ribs to a serving dish; reserve sauce in the Dutch oven.
9. 9 Set Dutch oven over high heat; boil sauce until reduced and slightly thickened, about 10 minutes. Spoon reduced sauce over ribs.
10. 10 Enjoy!

By John Mitzewich

Ingredients

• ✓ beef short rib
• onion
• salt
• black pepper
• water
• pineapple chunk
• brown sugar
• worcestershire sauce
• ketchup
• garlic
• sage
• thyme
• mustard

Instructions

1. 1 Spread onion into the bottom of the crock of your slow cooker. Season short ribs with salt and pepper; place atop the onion.
2. 2 Mix water, pineapple chunks with juice, brown sugar, Worcestershire sauce, ketchup, garlic, sage, thyme, and mustard together in a bowl; pour over the ribs.
3. 3 Cook on High for 4 hours (on on Low for 6 to 8 hours).

By Mama Luvs Papa